INGREDIENTS
- - 320 grams of buckwheat grains
- - 1 head of broccoli
- - 5-6 sun-dried tomatoes in oil
- - 1 clove of garlic
- - 1 handful of black olives, pitted and sliced
- - Salt and extra virgin olive oil
INSTRUCTIONS
- Wash the broccoli and divide into florets cut into pieces and peel the stem
Bring salted water to a boil with 1/2 tablespoon of olive oil and let cook the broccoli for 2-3 minutes, drain and set aside the cooking water. In a heavy-bottomed pot with toast the dry buckwheat and be careful not to burn it, pour the water from the cooking of the broccoli (about 650 ml) and cook (25-30 minutes should be enough.) - Put the pan in 2 tablespoons of olive oil, the sliced garlic and saute, add the sun-dried tomatoes cutted into strips and olives and let it all together with the broccoli, stirring constantly.
- Continue cooking on high heat for another 4-5 minutes, if too dry add a little cooking water. Serve buckwheat mixed with the vegetables.
